Do you want sweetness? Then we learn to love each other and to pamper ourselves more with delicacies prepared with our hands. Today sugar flows in my veins and so I have decided to please my palate with delicious toffee candies. I propose the recipe, it is up to you to test your resistance to temptation!
Video of the Recipe
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Identity Card of the Recipe
- 341 KCal Calories per serving
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Ingrediants
For 25-30 candies
- 250 g of sugar
- 250 g of fresh cream
- 1 vanilla pod
- 1 tablespoon of water
- 20 g of honey
Materials Needed
- Pot
- Small saucepan
- Chopping board
- Baking paper
- Silicone mold or square pan
- Food thermometer
Preparation
- Pour the granulated sugar into a double-bottomed saucepan, adding a scant spoonful of water.
- Cut into a vanilla pod and scrape the inside to remove the seeds. Flavor the sugar with the vanilla seeds.
- Gently heat the sugar, avoiding mixing with a spoon: cook until it reaches 140 ° C.
Please note
It is recommended to constantly monitor the temperature of the sugar to prevent it from exceeding 177 ° C: in addition to this threshold, in fact, the sugar burns taking on an unpleasant bitter note.- In a saucepan, heat the fresh cream bringing it to almost boiling.
- When the sugar has taken on an amber color, add the honey and pour in the fresh cream while continuing to mix.
Attention!
When the cream is poured into the caramelized sugar, splashes will be created, due to the temperature variation of the two substances (90-95 ° C of the cream, 150 ° C-160 ° C of the caramel).- Continue to cook the mixture until it reaches 120 ° C: the toffee sauce is ready when, by pouring a drop into a glass full of cold water, the liquid will instantly congeal, forming a soft floating ball.
- Turn off the heat and wait a few moments: as the temperature of the sauce decreases, the toffee tends to thicken faster and faster. Pour the toffee sauce into silicone molds or into a square pan lined with baking paper.
- Allow to cool completely, first at room temperature then in the refrigerator, for at least 1 hour.
- To remove the candies from the silicone molds, it will be sufficient to exert a slight pressure on the bottom of the molds.
- To cut the square of candies into pieces instead, turn the block of cold toffee on a cutting board and, with a knife greased with oil, cut out many small squares.
- Store the candies in a tin can, preferably in the fridge or wrap them on glossy paper for food, as if they were packaged candies.
Alice's comment - PersonalCooker
And now I challenge you: who will be able to resist a delicious toffee?
You can keep them in tin cans, preferably in the fridge, for a month. For a better presentation, you can also wrap them in glossy paper for food, make a bow and give them to your loved ones for a sweet gift.Nutritional values and Health Comment on the recipe
Toffee candies are very caloric sweets, with an energetic prevalence of carbohydrates (simple), followed by lipids (mainly saturated); cholesterol is significant, proteins are not abundant and fibers are absent.
Toffee candies are NOT suitable for dietary regimes against type 2 diabetes mellitus, hypertriglyceridemia, hypercholesterolemia and overweight.
The average quantity of Toffee Candies corresponds to about 5g / day (17kcal).
